bulgar wheat - определение. Что такое bulgar wheat
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Что (кто) такое bulgar wheat - определение

WHEAT SOWN IN THE FALL, PERSISTING THROUGH THE WINTER AS SEEDLINGS, AND HARVESTED THE FOLLOWING SPRING OR SUMMER AFTER IT REACHES FULL MATURITY
Winter Wheat; Hard red winter wheat; Soft red winter wheat; Winter-wheat; Fall wheat; Spring wheat
  • Winter wheat with autumn colors in the eastern United States

bulgar wheat         
CEREAL FOOD MADE FROM THE GROATS OF SEVERAL DIFFERENT WHEAT SPECIES
Bulgur wheat; Bulghur; Burghul; Bulger wheat; Bulgur pilavı; Burgul; Bulgur pilavi; Bulgar wheat; Jarish; Boulgour; Bulga wheat; Bulgur pilaf; Bulgar pilaf
['b?lg?]
(also bulgur wheat)
¦ noun a cereal food made from whole wheat partially boiled then dried.
Origin
1930s: from Turk. bulgur 'bruised grain'.
burghul         
CEREAL FOOD MADE FROM THE GROATS OF SEVERAL DIFFERENT WHEAT SPECIES
Bulgur wheat; Bulghur; Burghul; Bulger wheat; Bulgur pilavı; Burgul; Bulgur pilavi; Bulgar wheat; Jarish; Boulgour; Bulga wheat; Bulgur pilaf; Bulgar pilaf
[b?:'gu:l]
¦ noun another term for bulgar wheat.
Origin
from Pers.
cracked wheat         
  • Rust-affected wheat seedlings
  • Traditional sheafing machine
  • Model of a wheat grain, [[Botanical Museum Greifswald]]
  • Hulled wheat & [[Einkorn]]. Note how the einkorn ear breaks down into intact spikelets.
  • s2cid=240163091}}</ref>
  • Wheat spikelet with the three anthers sticking out
  • Wheat is used in a wide variety of foods.
  • alt=[[Spikelet]]s of a hulled wheat, [[einkorn]]
  • alt=The smaller grain of wheat on the left, larger kernels of [[rye]] in the middle, and triticale on the right – triticale grain is significantly larger than wheat
  • Sheaved and [[stook]]ed
  • A map of worldwide wheat production.
  • Harvest on the [[Palouse]], [[Idaho]], United States
  • alt=Sack of wheat [[grain]]s
  • access-date=5 March 2020}}</ref>
  • Woman harvesting wheat, Raise district, [[Madhya Pradesh]]
WIDELY CULTIVATED CEREAL GRAIN
Triticum; Wheats; Triticum (genus); Cracked wheat; Wheat grains; Triticum spp.; ATC code A06AC07; ATCvet code QA06AC07; Dwarf wheat; Wheat grain; Triticum sphaerococcum; Domestication of wheat; Draft:Wheat production in Tanzania; Wheat variety; Wheat cultivar; Lr67; Lr34; Wheat breeding; Wheat fusarium head blight resistance; Wheat Fusarium head blight resistance; History of wheat cultivation; Wheat disease resistance gene; Pm8; Wheat viral resistance; Wheat fungal resistance; Wheat blast resistance; Wheat Blast Resistance; Wheat farmer
¦ noun grains of wheat that have been crushed into small pieces.

Википедия

Winter wheat

Winter wheat (usually Triticum aestivum) are strains of wheat that are planted in the autumn to germinate and develop into young plants that remain in the vegetative phase during the winter and resume growth in early spring. Classification into spring wheat versus winter wheat is common and traditionally refers to the season during which the crop is grown. For winter wheat, the physiological stage of heading (when the ear first emerges) is delayed until the plant experiences vernalization, a period of 30 to 60 days of cold winter temperatures (0° to 5 °C; 32–41 °F).

Winter wheat is usually planted from September to November (in the Northern Hemisphere) and harvested in the summer or early autumn of the next year. In some places (e.g. Chile) a winter-wheat crop fully 'completes' in a year's time before harvest. Winter wheat usually yields more than spring wheat.

So-called "facultative" wheat varieties need shorter periods of vernalization time (15–30 days) and temperatures of 3° to 15 °C (37–59 °F). In many areas facultative varieties can be grown either as winter or as a spring, depending on time of sowing.

In countries that experience mild winters, such as in South Asia (India, Pakistan, Nepal, Bangladesh), North Africa, the Middle East and the lower latitudes (e.g. Sonora in Mexico), spring wheat (not requiring a period of vernalization) is also sown in the autumn (November–December) and harvested in late spring (April–May) the next year. This spring wheat planted in the autumn and grown over the winter is sometimes also incorrectly called "winter wheat".

Hard winter wheats have a higher gluten protein content than other wheats. They are used to make flour for yeast breads, or are blended with soft spring wheats to make the all-purpose flour used in a wide variety of baked products. Pure soft wheat is used for specialty or cake flour. Durum, the hardest wheat, is primarily used for making pasta. Almost all durum wheat grown in North America is spring-planted.

Winter wheat is grown throughout Europe and North America, and in Siberia.